Posted by Patrick.C
We are having fish dishes marathon in the house. Right after Bel made her steamed striped bass with bean sauce, I decided to make another steamed fish dish with my favorite Chilean sea bass. Seriously I am a big fan of Chilean sea bass because I am amazed at how such ugly fishie can be so tasty.
The Chilean sea bass or Patagonian toothfish (as the proper name for it) is a large, vaguely cod-shaped fish found in cold, deep waters of the Southern Atlantic. Due to its size, the Chilean sea bass actually produces good-sized fillets of white meat with mild flavor, pleasantly firm texture and high healthy fat content that formulates it almost impossible for overcook. Thus, it is good for dry-heat cooking methods such as grilling, broiling, and sautéing but this time I’ve prepared it with the steaming method.
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Posted by Bel.C
Although I love fish, forgive me I actually know very little about the kind of fishes and the fish recipes. The most frequent cooking method I prepared is the Cantonese style steamed fish as in my previous post Steamed White Pompfret. If you want something exotic, try Eric’s Spicy Assam Fish. In the meantime, I am still exploring other cooking recipes for fish and welcome to share if you have any other great recipes.
Today’s fish recipe is the Steamed Striped Bass with Bean Sauce. This was my first time of making this but believe me, it tasted real good. Yes, another great fish recipe to share with you. It didn’t smell fishy yet very fresh, the bean sauce mixture also blended well with the fish and made it a very tasty fish dish. This is very important as many people do not like the fishy smell of the fish or seafood.
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Posted by Eric.N
I don’t really like to eat porridge as I have a conception that porridge or congee is for someone who falls sick. That is because since young, my mum would cook plain white porridge for me when I was sick, she believed it would heal the sickness faster by eating light and non-greasy food. This practice is still carrying on by many Chinese families nowadays including myself.
My girlfriend caught a cold when she went to Vegas for her company’s business trade show, and as usual I cooked porridge for her when she came home. After two days of eating white porridge we were already so tired about it. When she was getting better, I have changed the menu by preparing a more interesting Fish Porridge with Peanuts. This was definitely a more flavorful porridge recipe and also one of my favorite porridge I recalled eating by the hawker stalls in Malaysia.
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Posted by Eric.N
I love hot and spicy food until I can spread chili sauce on my bread for food. Crazy me, I know, but that happened in my childhood. Now I am always seeking for more varieties and challenges in spicy food, especially when I am craving for spicy food after all the Chinese New Year food in these couple of weeks. I have recently found this “special ingredient” and was very excited to share with you how to cook this easy-to-prepare Nyonya Curry Fish Fillet. This curry fish recipe is a famous Nyonya cuisine, which combines the spicy hot curry flavor with extra sourish taste and spices that make it so appetizing.
If you first heard of Nyonya cuisine, here’s a simple introduction to the Nyonya traditions which are gathered way back over hundred years ago, when the first Chinese settlers married the local Malay brides in Malacca. They gave birth and raise the first generation of Mixed Chinese-Malays known as peranakan. The boy is known as Baba and girl is known as Nyonya. The Nyonya delicacies are the combination of Chinese and Malay dishes that were being brought down over the generations.
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Posted by Bel.C
Chinese Lunar New Year is exactly in two weeks time. I always get really excited during this time of the year. Remember back home in Malaysia when I was young, there was no school for a week, we got to go shopping for new clothes, we could hang out with family, cousins and friends till late night, we got to play fireworks and we received red packets money (紅包) from elders and married couples. The most cheerful thing was we could eat all day long like a food marathon.
Chinese New Year literally starts on Chinese New Year Eve (除夕夜) where members of family will go home to have a reunion dinner (團圓飯) with the family, kind of like Thanksgiving or Christmas Eve. Then a complete Chinese New Year starts from the 1st day of the Lunar month in Chinese calendar and ends on the 15th day which is the Lantern Festival. It is the longest yet the most important festival for the Chinese people, that we will always prepare sumptuous and traditional dishes that signify good luck, wealth and prosperity for the coming new year.
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